Whiskey Chicken Drummers

• 3 fluid ounces Worcestershire sauce
• 3 fluid ounces whiskey or 3 fluid ounces Bourbon
• 3 fluid ounces hot sauce (such as Frank&rsquo,s RedHot)
• 3 fluid ounces cider vinegar
• 24 chicken legs, drummers or 3 lbs chicken legs
• 3 tablespoons salt and pepper
• 3 tablespoons butter
• 2 garlic cloves, minced
• 3 fluid ounces whiskey
• 14 cup Worcestershire sauce (optional)
• 13 cup hot cayenne pepper sauce (such as Frank&rsquo,s RedHot)
• 1 teaspoon coarse black pepper

1. Mix the marinade ingredients in a large, resealable plastic bag.
2. Season the drummers with salt and pepper and add them to the marinade.
3. Refrigerate for 3 hours, then bring to room temperature.
4. Pre-heat the smoker/oven to 300F.
5. Arrange a wire rack over a baking sheet.
6. Arrange the drummers on the rack and slow-cook for about an hour and 15 minutes.
7. For the sauce, melt the butter in a pan over medium heat.
8. Add the garlic, swirl for 2 minutes, then add the whiskey, Worcestershire (if using), hot sauce and pepper.
9. Drop the heat to low and simmer to thicken, about 10-15 minutes.
10. Toss the drummers with sauce and top with the scallions.
11. Serve with carrot and celery sticks alongside.

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Taken from www.food.com/recipe/whiskey-chicken-drummers-517444 (may not work)